Healthy Zucchini Bread

This healthy zucchini bread is moist, fluffy, and made with whole grains, Greek yogurt, shredded zucchini, and no butter or refined sugar for added healthiness. Perfect for breakfast or a quick snack!

Note: This post was first published on March 17, 2016. Updated with bright new photos, but the delicious recipes you love remain the same!

At the end of summer, baking bread or muffins is a great way to use up any leftover zucchini in your garden. Baked with zucchini, you’ll love it because not only is this quick bread moist and flavorful, but it’s a great way for picky eaters to sneak in some veggies because it doesn’t taste like zucchini at all. must. You can also mix in other fun additions such as chocolate chips, chopped pecans, chopped walnuts, fresh or dried berries, etc. This recipe can also be used to make delicious muffins or mini breads to share with friends!

Enjoy this delicious and healthy zucchini bread recipe for breakfast with your morning coffee, or serve it to your kids as an after-school snack! Easily adapt this recipe to substitute mashed bananas. You can also make zucchini banana bread using Greek yogurt or using pumpkin puree to make zucchini pumpkin bread. We promise to make moist and delicious bread every time!

materials needed

• whole wheat flour – Love to bake together whole wheat flour Because it has all the nutritional benefits of whole grains while giving this bread a light and fluffy texture. thisbut if you don’t have it on hand, you can use white whole wheat flour or regular all-purpose flour
• baking soda – Acts as a leavening agent to help bread rise.You can also use baking powder
• zucchini – You will need one medium zucchini. Not only does this add nutritional benefits, but it also makes this quick bread wonderfully moist.
• egg – Add protein and give structure and height to this bread
• Maple syrup – We sweeten this bread without refined sugar, but you can use honey or regular sugar
• coconut oil – More moisture and softness! Feel free to add a different type of oil or butter if you prefer.
• greek yogurt – This reduces the amount of oil you need to use and helps keep the bread moist.
• milk – I used almond milk, but any type of milk will work for this recipe
• warm taste – A delicious combination of cinnamon, nutmeg and vanilla extract

How to make healthy zucchini bread

This particular recipe makes 1 standard loaf of bread, but you can also make 3 mini loaves of bread (your neighbors will appreciate it!) or muffins! See below for different baking times accordingly.

1. Grate the zucchini. with box graterFinely chop the zucchini and use gauze or paper towels to remove all moisture and squeeze all liquid into the sink.
2. Mix ingredients. Combine whole wheat flour, baking soda, cinnamon, nutmeg and salt in a large bowl and set aside. In a medium bowl, combine eggs, maple syrup, Greek yogurt, milk, melted coconut oil, vanilla, and chopped zucchini.
3. make the dough. Add the wet ingredients to the dry ingredients and mix with a spatula until just combined, being very careful not to overmix the batter. Pour batter into a 9-by-5-inch loaf pan sprayed with nonstick spray.
4. bake! Bake zucchini bread in the oven at 350 degrees Fahrenheit for 50 to 60 minutes or until it comes out clean with a toothpick. Let the bread sit on the pan for 10 minutes, then carefully flip it onto a wire rack to cool.

Tips, tricks and alternatives

• Do not over mix the batter. This results in an undesirably super-dense bread. Aim for soft and fluffy!
• The key to slicing zucchini is to squeeze out as much water as possible. There is no need to peel the zucchini.
• Feel free to prime whole wheat pastry flour with 1:1 gluten-free baking flour or all purpose flour. We do not recommend using almond flour or coconut flour for this recipe.
• You can easily swap out Greek yogurt for pumpkin puree, mashed bananas, or applesauce.
• Mix in other fun additions such as chocolate chips, chopped nuts like walnuts or pecans, coconut flakes, dried fruit, fresh berries, and more.

Other baking methods

• If making 3 mini loaves, bake at 350°F for 35-40 minutes or until toothpick comes clean. To make for friends and family, double this recipe to make 6 mini loaves. I like to make
• This recipe also makes delicious zucchini muffins. Simply spread the batter over 12 muffin cups sprayed with nonstick spray (or muffin liner) and bake at 350 degrees Fahrenheit for 18-22 minutes.
• Alternatively, you can make 24 mini muffins! Simply bake these at 350 degrees Fahrenheit for about 15-17 minutes.

preparation and storage

To save: This zucchini bread can be stored in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days, but be sure to refrigerate it to keep it longer. .

To freeze: Freeze this bread! You can wrap the entire loaf in plastic wrap, aluminum foil, or a freezer-safe bag, or freeze individual slices. increase. This bread can be stored in the freezer for up to 3 months.

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